Ingredients
Equipment
Method
Instructions:
- In a large mixing bowl, combine the all-purpose flour, cocoa powder, and a pinch of salt. Whisk these dry ingredients together until they are well blended.
- In a separate bowl, beat the eggs and then add in the chocolate milk. Mix until combined. Gradually pour this wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!
- Fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
- Preheat your skillet or frying pan over medium heat. Lightly grease it with a bit of butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface. Flip and cook for an additional 2 minutes, until golden brown.
- Stack your pancakes on a plate, top them with vanilla ice cream, and drizzle with chocolate syrup. Enjoy warm!
Notes
- Prepare the batter the night before and refrigerate to save time.
- Leftover pancakes can be stored in the fridge for up to 3 days.
- Try adding seasonal fruits or nuts as toppings for variety.